Fetuccini with Tofu Alfredo sauce

Recipe from Aimee Pless

16 ounces whole wheat fettuccine
12 ounces tofu, cubed
½ cup grated Parmesan
½ cup olive oil
1 ½ tsp dried basil
1 TB dried parsley
½ tsp black pepper
1 tsp onion powder
¾ cup water

1. Cook fettuccine according to package directions
2. Meanwhile, combine the rest of the ingredients in a blender; mix until creamy. Transfer the sauce to a saucepan, and cook over medium heat until hot. Serve over cooked fettuccine.